Coffee and chocolate come together perfectly in these small delicious Gluten-Free Coffee Cookies with Cacao Nibs. If you like, the cookies can be made with mini chocolate chips instead of cacao nibs. The recipe makes about six dozen 1¼” diameter cookies.
Note: Prep is quick and easy but the dough does require chilling in the refrigerator for at least an hour.
Ingredients
- 8 T butter, melted
- 1 ⅓ C brown sugar
- 1 ⅔ C white rice flour
- 1 ⅔ C tapioca flour
- ½ C almond flour
- 1 t baking powder
- ½ t xanthan gum
- ½ C strong brewed coffee
- ½ C cacao nibs or mini chocolate chips (or ¼ C each)
Directions
Mix butter and brown sugar. Add ¼ C of the brewed coffee and mix.
Whisk together flours, baking powder, and xanthan gum in a separate bowl. Add to butter mixture. Mixed until combined and then gradually add remaining coffee until the mixture is a smooth dough. Mix in cacao nibs or mini chocolate chips.
Form dough into two 12” long by 1 ¼” diameter logs of dough on sheets of wax paper.
Roll up in wax paper and press. You can make the logs rounded or square.
Chill for at least an hour.
Clarification – The dough needs to chill in the refrigerator for at least an hour. You can also ‘chill’ if you want.
Preheat oven to 350 degrees.
Remove from wax paper and slice into ¼” thick rounds. Place your cookie slices on a parchment-lined cookie sheet and bake for 10 – 12 minutes or until slightly brown at the edges.
Enjoy!
P.S. You might also like my Gluten-Free Brown Sugar Walnut Cookies.